2 cup fresh basil leaves
4 cloves garlic -- chopped
1/2 cup pine nuts
1 cup x-virgin olive oil
1 cup imported parmesan reggiano
1 cheese -- grated
1/4 cup pecorino romano cheese --
1 grated
1/4 tsp salt
1 freshly ground black pepper
1 to taste
Directions
1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine. Yield: 2 cups prepared pesto. (I make
this in 2-cup batches & freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes... MJ)
Recipe By : Ann from P*
From:
Servings: 1 servings
Ann's Pesto Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
Written cooking instructions as a concept can be tracked back into antiquity, at least as far as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient records were just simple pictorial recipes for meal preparation.
In fact, the oldest recipe found, according to experts are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later on, there were two recipe books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals on the tables of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the East, including coriander, parsley, and basil. These new culinary innovations was responsible for a surge in recipe books, the majority of which still exist in private cookery archives. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Ann's Pesto recipe.
